Summer is such a busy time, it seems. The moment the weather warms up, everyone is itching to get outdoors after being cooped up inside for so long. It follows then that summer is full of places to go, people to see and things to do. I, for one, feel like my calendar for the month of June could not possibly hold another thing. With so much going on, quick and easy foods are just what we need. This strawberry bruschetta with goat cheese was a perfect quick summer lunch for us. It takes just a few minutes to throw together but the payoff is great. The sweetness of the strawberries is balanced by the slight tang of the creamy goat cheese and a drizzle of balsamic vinegar. A sprinkle of fresh basil and a dash of cracked pepper add a nice finishing touch to this pretty little bite. Though we enjoyed these for a light lunch, they would also make an ideal starter for a summer dinner party.
- Yield about 4-6 servings
1 cup strawberries, hulled and diced
1 tbsp. sugar
1 French baguette, sliced on a bias
4 oz. goat cheese
1 tbsp. olive oil
2 tsp. balsamic vinegar
¼ cup minced basil leaves
Freshly ground black pepper
Combine the strawberries and sugar in a small bowl; toss to combine. Let the berries macerate for about 30 minutes so that they begin to release their juices. Spread a thin layer of goat cheese on top of each baguette slice. Top each slice with spoonfuls of the strawberry mixture. Drizzle lightly with olive oil and balsamic vinegar. Top each slice with the basil leaves and cracked pepper, to taste.